1 carrot, julienned
1 Fresno chile, sliced
1/2 cup rice wine vinegar
1/4 cup fish sauce
1/4 cup sugar
2 tablespoons brown sugar
1/2 tablespoon sambal
Canola oil, for pan
4 cloves garlic, smashed
One 2-inch piece ginger
4 scallions, chopped
1 gallon chicken stock
1/4 cup fish sauce
3 whole star anise
1 cinnamon stick
3 boneless, skinless chicken breast halves
1 cup sugar snap peas, julienned
1/2 package rice stick noodles
1/2 cup roasted salted peanuts, chopped
1 bunch Thai basil
2 cups mung bean sprouts
1 lime, juiced
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